Vegetarian Köttbullar with mashed potato & cucumber salad

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Mhhhh just perfect for actually every day. Vegetarian Köttbullar taste good to everyone and that’s why they often find their way onto our plate. They are made from mushrooms, chickpeas, garlic, and onions. There is either mashed potatoes or potato salad with a cucumber and dill salad. fantastic!

Vegetarian Köttbullar

300 g mushrooms
2 shallots
2 cloves of garlic
240 g cooked chickpeas
120 g breadcrumbs
1/2 bunch of parsley
1 tbsp soy sauce
salt
black pepper from the mill

Mashed potatoes
500 g floury potatoes
100 ml of oat milk
20 ml of vegetable broth
1 tbsp plant-based butter
salt
pepper
Nutmeg zest

cucumber salad
1 cucumber
1 red onion
1/2 bunch of chives
1/2 bunch of dill
3 tbsp apple cider vinegar
2 tbsp rapeseed oil
2 tbsp sunflower oil
1 teaspoon maple syrup

Köttbullar
Clean the mushrooms and chop them finely, alternatively put them in a food processor and press the pulse function a few times, but mushrooms should not become mushy.
Peel and finely chop shallots and garlic.
Mash the chickpeas with a fork. Chop the parsley very finely.
Now put everything together with the remaining Köttbullar ingredients in a bowl and knead well.
Chill for 15 minutes.
Then shape small balls out of the dough and fry them in oil on all sides in a large pan.

For the mashed potatoes,
Peel and dice the potatoes and cook in salted water until soft. Then pour off the water. Add milk, vegetable stock and butter and mash with the potato masher. Season with salt, pepper and nutmeg.

cucumber salad
Wash the cucumber and slice it very finely on the slicer.
Peel and finely dice the onion, finely chop the chives and dill and place in a bowl.
Add apple cider vinegar, oils and maple syrup and mix everything well.
Finally mix in the cucumbers.

We have these here ready for sauce fans:

Gravy:

4 tbsp butter
32 g flour
480 ml vegetable stock
200 ml sour cream
1 tbsp Worcestershire sauce (more to taste)

Melt the butter then stir in the flour and fry for about 2-3 minutes. Now slowly add the vegetable stock and stir until saturated. Little by little, a smooth sauce should form. Then stir in the sour cream and season with Worcestershire sauce and salt.

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Vegetarian Köttbullar

Total Time 1 hour

Servings 2 Portionen

Author Klaraslife

Ingredients

Vegetarian Köttbullar

• 300 g mushrooms
• 2 shallots
• 2 cloves of garlic
• 240 g cooked chickpeas
• 120 g breadcrumbs
• 1/2 bunch of parsley
• 1 tbsp soy sauce
• salt
• black pepper from the mill

Mashed potatoes

• 500 g floury potatoes
• 100 ml of oat milk
• 20 ml of vegetable broth
• 1 tbsp plant-based butter
• salt
• pepper
• Nutmeg zest

cucumber salad

• 1 cucumber
• 1 red onion
• 1/2 bunch of chives
• 1/2 bunch of dill
• 3 tbsp apple cider vinegar
• 2 tbsp rapeseed oil
• 2 tbsp sunflower oil
• 1 teaspoon maple syrup

Instructions

Köttbullar

• Clean the mushrooms and chop them finely, alternatively put them in a food processor and press the pulse function a few times, but mushrooms should not become mushy.
• Peel and finely chop shallots and garlic.
• Mash the chickpeas with a fork. Chop the parsley very finely.
• Now put everything together with the remaining Köttbullar ingredients in a bowl and knead well.
• Chill for 15 minutes.
• Then shape small balls out of the dough and fry them in oil on all sides in a large pan.

For the mashed potatoes,

• Peel and dice the potatoes and cook in salted water until soft. Then pour off the water. Add milk, vegetable stock and butter and mash with the potato masher. Season with salt, pepper and nutmeg.

cucumber salad

• Wash the cucumber and slice it very finely on the slicer.
• Peel and finely dice the onion, finely chop the chives and dill and place in a bowl.
• Add apple cider vinegar, oils and maple syrup and mix everything well.
• Finally mix in the cucumbers.

Notes

Gravy:

4 tbsp butter
32 g flour
480 ml vegetable stock
200 ml sour cream
1 tbsp Worcestershire sauce (more to taste)

Melt the butter then stir in the flour and fry for about 2-3 minutes. Now slowly add the vegetable stock and stir until saturated. Little by little, a smooth sauce should form. Then stir in the sour cream and season with Worcestershire sauce and salt.